Ingredients Jump to Instructions ↓

  1. 3/4 oz 21g Dried porcini mushrooms

  2. 2 cups 474ml Water

  3. 1 lb 454g / 16oz Spinach leaves

  4. 2 Eggs

  5. 3 Egg whites

  6. 3 tablespoons 45ml Grated parmesan cheese - divided

  7. 2 tablespoons 30ml Chablis or other dry white wine

  8. 1 tablespoon 15ml Green onions - thinly sliced

  9. 1/4 teaspoon 1 1/3ml Black pepper

  10. 1/8 teaspoon 0.6ml Salt

  11. 1/8 teaspoon 0.6ml Ground nutmeg

  12. 1 teaspoon 5ml Ground red pepper Vegetable cooking spray

  13. 1 cup 62g / 2 1/5oz Onion - finely chopped

  14. 1 cup 237ml Garlic clove (large)

  15. 1/2 teaspoon 2 1/2ml Dried basil

  16. 1/4 teaspoon 1 1/3ml Dried oregano

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine dried mushrooms and 2 cups of water in a saucepan, and bring to a boil; remove from heat. Cover and let stand 30 minutes. Drain; chop mushrooms, and set aside. Remove stems from spinach, and wash leaves thoroughly. Place spinach in a large Dutch over; cover with water, and bring to a boil. Cover, reduce heat, and simmer 25 minutes; drain well. Finely chop spinach, and set aside. Combine eggs and egg whites in a large bowl; stir with a wire whisk. Stir in spinach, 2 tablespoons cheese, wine, and next 5 ingredients; set aside. Coat an 8-inch nonstick skillet with cooking spray; place over medium heat until hot. Add onion; sautee3 minutes. Add garlic; sautee1 minute. Add mushrooms, basil, and oregano; sautee1 minute. Stir onion mixture into spinach mixture. Recoat skillet with cooking spray. Pout spinach mixture into skillet, and place over medium-low heat; cover and cook 12 minutes or until almost set. Top with remaining tablespoon cheese. Wrap handle of skillet with foil, and broil 6 inches from heat 3 minutes or until cheese melts. Cut into 4 wedges. Serve warm.


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